This recipe is something I started making only a few months ago. One day I needed lunch and started googling vegetarian sandwich ideas, and to my surprise I saw that people use chickpeas the same way as tuna or egg salad. While the recipes I found seemed tasty, they required ingredients I don’t normally keep in my house so I basically flavored my mashed chickpeas like I would an egg salad sandwich.
1 can of chickpeas (drained, rinsed, and mashed)
3 tablespoons of mayo (I use Wegmans Organic)
1/4 of a small onion (chopped)
1/2 stalk of celery (chopped, I chop it finely so my one-year-old won’t choke on it)
1 hard boiled egg (shredded) (optional)
1 teaspoon Dijon mustard
Garlic powder (to taste)
Salt (to taste)
Pepper (to taste)
Paprika (I don’t really know if this adds flavor but I like the color)
Dried parsley (Also because I like the color)
Mix all the ingredients together. That’s it!
My usually go to is to make this into a sandwich with whole wheat bread, lettuce and tomatoes.
Since my kid is on a bread strike, I’ve given this to him on crackers and he licks it off and tosses the crackers.
It’s also pretty tasty wrapped inside a leaf of romaine lettuce or alongside a salad.